Cookery Rhymes: Lady Of Welling


There was a Young Lady of Welling,
Whose praise all the world was a-telling;
She played on the harp, and caught several Carp,
That accomplished Young Lady of Welling.

Fish Wellington

This recipe offers many tasks for kids to help out, picking herbs, smashing garlic, cracking eggs, measuring and mixing. Children learn to make roux. Roux is a substance created by cooking flour and fat. It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste. The reward is a wonderful dinner that small children will only have a few bites of and parents will get a double serving of their hard work.

For the Duxelles
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh tarragon, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the Fish:
2 pounds sea bass.
1 pound puff pastry, thawed
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt

1. Set the fish in the center of the pastry and spread the duxelle evenly over.  Fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the fish – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the fish seam side down on a baking sheet.
2. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown.

Lemon Dill  Veloute
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cup vegetable or seafood broth
1 cup heavy cream
1 lemon, zest of
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped fresh dill
salt and pepper, to taste

1. In medium pan, melt butter and whisk in the flour. When white bubbles form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes. Set aside. This is called roux. It is a thickening agent use  to thicken soups and sauces.
2. Gradually add the broth, whisking until the mixture is smooth and comes to a boil. Stir in the cream, lemon zest, lemon juice and dill and season with salt and pepper if desired. Serve at once.

If you enjoyed this story, here’s the direct link to my author page, where you can sample or purchase my book Tales From The Cook:

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